Don’t throw out your potato skins!! I throw mine on a cookie sheet, cover in oil. Season with dill weed, sat and pepper, ranch seasoning, toss together and put in oven at 425! Great for dipping in ranch or French onion dip as an appetizer or snack
***update
Sorry y’all! I forgot to take an after pic. I put mine in for about 20-25 min. It really depends on the consistency you want. We like ours kinda soft in the middle, but crunchy on the edges. Sometimes I will turn on the broiler for about 2 min right at the very end!
Crispy Ranch Potato Skins
Ingredients:
- Potato skins (from about 4-6 potatoes)
- 2-3 tablespoons olive oil
- 1 teaspoon dried dill weed
- Salt and pepper to taste
- 2 teaspoons ranch seasoning
- Ranch or French onion dip, for serving
Instructions:
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prepare the Potato Skins: Rinse the potato skins under cold water to remove any excess dirt. Pat them dry with a paper towel.
- Season the Skins: In a large bowl, toss the potato skins with olive oil until they are evenly coated. Sprinkle on the dried dill weed, salt, pepper, and ranch seasoning. Toss again until the skins are well coated with the seasonings.
- Arrange on Baking Sheet: Spread the seasoned potato skins out in a single layer on the prepared baking sheet, making sure they are not overcrowded. This ensures they crisp up nicely.
- Bake in the Oven: Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the skins are crispy around the edges and tender in the middle.
- Optional Broiling: For extra crispiness, you can turn on the broiler for the last 2 minutes of cooking. Keep a close eye on them to prevent burning.
- Serve: Once done, remove the potato skins from the oven and let them cool slightly. Serve them warm with ranch or French onion dip on the side for dipping.
- Enjoy: Enjoy these crispy ranch potato skins as a delicious appetizer or snack!
Note: Cooking times may vary depending on the size and thickness of the potato skins, so adjust accordingly to achieve your desired level of crispiness.
